Juicy Baked Turkey Breast

Ingredients

• 2.27 kg (5 lb)bone-in turkey breast
• 1 mediumlemon, sliced
• juice of ½ lemonlemon juice
• 79 ml (⅓ cup)extra-virgin olive oil
• 25 g (2 tablespoons), packedbrown sugar
• 10 ml (2 teaspoons)dried parsley
• 7.5 ml (1½ teaspoons)dried oregano
• 7.5 ml (1½ teaspoons)garlic powder
• 5 ml (1 teaspoon)dried sage
• 5 ml (1 teaspoon)dried thyme
• 5 ml (1 teaspoon), or to tastekosher salt
• 5 ml (1 teaspoon), or to tastefreshly ground black pepper
• 3.75–5 ml (¾–1 teaspoon), or to tastesmoked paprika
• Optionalfresh herb sprigs and citrus slices, for garnish

Instructions

1. 1

   Heat the oven

   Place the main oven rack in the middle position and preheat the oven to 163°C (325°F). If unsure about the rack position, choose a lower one rather than a higher one.

2. 2

   Arrange lemon slices

   Lay the lemon slices across the bottom of a 23 × 33 cm (9 × 13-inch) baking dish or roasting pan. They will lift the turkey like a rack, so a pan with a wire insert is not needed.

3. 3

   Prepare the turkey

   Take the thawed turkey breast out of its packaging and remove the neck and any giblet packet from its cavity. Discard them.

4. 4

   Dry the skin

   Pat the turkey skin dry with paper towels, then set the breast skin-side up on the lemon slices in the pan.

5. 5

   Mix the seasoning

   Put the lemon juice, olive oil and all the remaining ingredients apart from the optional fresh garnish in a small bowl. Stir to combine.

6. 6

   Coat the turkey

   Carefully work the mixture beneath the turkey skin without tearing it, then rub it over the outside until the turkey is evenly coated.

7. 7

   Roast and baste

   Roast uncovered for 15 minutes per pound, or about 75 minutes for a 2.27 kg (5 lb) breast, basting occasionally with the pan juices. Check the thickest part with a digital thermometer; it should read 68–71°C (155–160°F). If the top looks too dark or begins to burn, loosely cover the pan with foil.

8. 8

   Rest the turkey

   Take the turkey out of the oven and cover the top with foil to hold in the juices. Rest it for about 15–20 minutes, allowing the internal temperature to reach 74°C (165°F) before eating.

9. 9

   Make optional gravy

   While the turkey rests, make gravy from the pan drippings if desired, following the publisher’s Easy 15-Minute Turkey Gravy recipe.

10. 10

    Carve and serve

    Slice the turkey and serve warm, or arrange it on a serving platter and decorate with fresh herb sprigs such as rosemary, thyme or sage, and citrus slices.

What is baked turkey breast?

Turkey breast is a roast centred on the lean breast meat rather than a whole bird. It is a familiar American holiday-style main that also suits a smaller gathering or a Sunday dinner.

This version seasons bone-in meat with dried herbs, spices, lemon and brown sugar. Lemon slices beneath the turkey act as a simple roasting support, while rubbing seasoning under the skin helps flavour the meat as well as the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 719 calories, 90g protein, 12g carbs, 37g fat.

Turkey supplies most of the protein, while the brown sugar and lemon contribute a small amount of carbohydrate; olive oil carries much of the fat. Balance a serving with vegetables and a suitable portion of potatoes or another starch.

Why use bone-in turkey?

Bone-in breast is the recipe’s starting point and is roasted with the skin on. The skin can brown and crisp in the oven, while the bone remains in place during roasting.

Check that the breast is fully thawed and remove the neck and giblets from the cavity before seasoning. Patting the skin dry first helps keep the rub from being diluted by surface moisture.

Build flavour with the rub

Herbs and spices: parsley, oregano, sage, thyme, garlic powder and smoked paprika make up the dried seasoning blend. Brown sugar adds a touch of sweetness, while lemon juice and olive oil help form a coating that can be spread over the turkey.

Under the skin: ease the seasoning mixture underneath gently, taking care not to tear the skin. Finish by rubbing the rest over the exterior so the breast is coated all over.

Use lemon as a roasting base

Lemon slices: arrange them across the bottom of the baking dish before adding the turkey. They lift the meat off the base without requiring a rack insert.

The pan juices: baste the turkey occasionally during roasting, as directed. If the skin becomes too dark before the centre is ready, shield the top with foil.

Check doneness carefully

Thermometer reading: measure the thickest part of the breast with a digital thermometer. The recipe calls for removing the turkey at 68–71°C (155–160°F), then resting it until it reaches 74°C (165°F).

Resting time: cover the turkey with foil and leave it for 15–20 minutes before carving. This gives the internal temperature time to rise as specified in the method and allows the meat to settle before slicing.

Plan the roasting time

The method estimates 15 minutes per pound, which is about 75 minutes for this 2.27 kg (5 lb) breast. Treat that as a guide and use the thermometer reading to judge when to take it out.

The stated 90-minute total includes the resting period, so have sides and serving dishes ready while the turkey roasts. Rest it before carving rather than cutting into it straight from the oven.

What to serve alongside

Serve the sliced turkey with vegetables and a starch such as potatoes, bread or rice for a fuller plate. The recipe also suggests using the pan drippings to make gravy while the turkey rests.

Fresh herb sprigs and citrus slices are an optional finishing touch for the platter. They echo the flavours in the rub and make the roast easy to serve at the table.

Recipe notes & tips

• Thaw the turkey breast fully before removing it from its packaging.
• Dry the skin thoroughly before adding the seasoning mixture.
• Use a gentle touch when working the rub under the skin to avoid tearing it.
• Baste occasionally with the juices collected in the pan.
• Use a digital thermometer to check the thickest part of the breast.
• Allow 15–20 minutes for resting before carving.

Variations

• Fresh herbs: Swap the optional garnish for whichever fresh herb sprigs you have to hand.
• Citrus finish: Add the suggested citrus slices to the serving platter for a fresh, fragrant finish.
• Season to taste: Adjust the salt, pepper and smoked paprika within the quantities given.
• Pan gravy: Use the drippings to make gravy while the turkey rests.
• Light brown sugar: Use light brown sugar instead of dark brown sugar, as the recipe allows.

Common mistakes to avoid

• Skipping the cavity check: Remove the neck and giblet packet before roasting.
• Wet skin: Pat the turkey dry with paper towels before applying the rub.
• Tearing the skin: Work the seasoning mixture underneath carefully and gently.
• Relying only on timing: Check the thickest part with a digital thermometer rather than assuming the estimated roast time guarantees doneness.
• Carving too soon: Rest the turkey under foil for 15–20 minutes before slicing.
• Over-browning: Cover the top of the pan with foil if the turkey skin starts to look too dark.

How to store

Refrigerate leftover turkey in a covered container once cooled, and use within 3–4 days. Reheat until piping hot, adding a little gravy or pan juice if available to help keep the slices moist.

Frequently asked questions